Rigatoni With Meat Sauce Recipe

Ingredients

1 pkg. (10 oz.) dried rigatoni

2 Tbsp. extra-virgin olive oil

1/2 cup finely chopped onion

1/4 cup chopped celery

1/4 cup chopped carrot

3 cloves garlic, minced

8 oz. lean ground beef

1 can (28 oz.) CONTADINA® Crushed Tomatoes

1/2 cup beef broth

1/3 cup dry red wine

1/4 cup chopped fresh Italian parsley

Preparation

Cook pasta according to package directions; drain.

Heat oil in large skillet over medium-high heat. Add onion, celery, carrot and garlic; cook 3 to 5 minutes or until tender, stirring occasionally. Add beef; brown 5 to 7 minutes or until beef is no longer pink; drain. Stir in undrained tomatoes, broth, wine and parsley. Bring to boil. Reduce heat to low; cook 20 to 25 minutes or until sauce is slightly thickened, stirring occasionally.

Add pasta to skillet; toss gently. Cook, covered, over low heat 1 to 2 minutes or until some of sauce is absorbed.